Large shrimp and broccoli cook in the same skillet, then come together in a light garlic-butter pan sauce. Cook the broccoli first and move it to a plate while the shrimp sears. That short break keeps the florets green and crisp-tender without making the shrimp wait in a hot pan. A little stock loosens the browned bits into a savory sauce that coats the food without becoming thick or sweet.

Allow about 15 minutes to prepare the ingredients and 15 minutes to cook. The recipe makes 4 servings.

Ingredients for Garlic Butter Shrimp and Broccoli

• 1 pound large raw shrimp, peeled and deveined (about 16–20 shrimp; 450g)
• 1 pound fresh broccoli florets, cut into bite-size pieces (450g)
• 2 tablespoons olive oil, divided
• 3 tablespoons unsalted butter (42g)
• 4 cloves garlic, finely minced
• 1/4 cup vegetable or chicken stock
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon black pepper

Optional: Add 1/8–1/4 teaspoon red pepper flakes with the garlic for heat. For a brighter finish, stir in 1–2 teaspoons lemon juice just before serving. Garnish with 1 tablespoon chopped parsley if desired.

How to Make Garlic Butter Shrimp and Broccoli

1. Prepare the ingredients: Cut the broccoli into similar-sized florets. Pat the thawed shrimp thoroughly dry with paper towels, then season with the salt and pepper. Dry surfaces help the shrimp brown instead of steam.
2. Cook the broccoli: Heat 1 tablespoon olive oil in a wide 12-inch skillet over medium to medium-high heat until it shimmers. Add the broccoli and cook uncovered, stirring occasionally, for 4–6 minutes. Start checking at 4 minutes; the florets should be bright green and fork-tender with some bite. If they need more time to soften, add a spoonful of water and cover briefly. Uncover, let any excess moisture evaporate, and transfer the broccoli to a plate.
3. Sear the shrimp: Add the remaining tablespoon of olive oil. Arrange the shrimp in a single layer, working in batches if necessary. Cook for about 1–2 minutes on the first side, then turn and cook for about 1 minute more. Begin checking after the first minute: the shrimp is done when it is pink-orange, opaque through the thickest part, and loosely curled. Transfer it to the plate promptly. Size and skillet heat affect the timing. If using a thermometer, general food-safety guidance for seafood is 145°F (65°C).
4. Make the sauce: Reduce the heat to medium-low. Add the butter and garlic, stirring for about 30 seconds, just until fragrant; do not let the garlic turn dark brown. Pour in the stock, scrape up the browned bits, and simmer for 1–2 minutes, until the sauce is lightly reduced and glossy.
5. Finish and serve: Return the shrimp and broccoli to the skillet. Toss gently over low to medium-low heat for 30–60 seconds, just until warmed and coated. Taste and adjust the seasoning. Stir in optional lemon juice, add parsley if using, and serve promptly.

Why Cook the Broccoli First?

Broccoli takes longer than shrimp to become tender. Moving it out of the skillet once it is bright green prevents it from softening throughout the shrimp and sauce stages. It needs only a brief toss at the end to pick up the garlic-butter sauce.

How to Keep the Shrimp Tender and the Sauce Glossy

Give the shrimp room in the skillet so moisture can escape and the surfaces can sear. If the pan is crowded, cook in batches rather than extending the cooking time. Keep the shrimp out of the skillet while the stock reduces; simmering it in the sauce can make it tough.

Lowering the heat before adding minced garlic helps prevent scorching. The stock needs only a short reduction: the finished sauce should lightly coat the shrimp and broccoli, not form a watery pool or a thick glaze.

Using Frozen Broccoli

Frozen broccoli can be used, though it will usually be softer than fresh. Cook it separately and drain any released liquid before adding it to the finished skillet. Extra moisture can thin the buttery sauce.

What to Serve with It

Serve over white or brown rice, or with noodles to catch the pan sauce. For another garlic-butter seafood dinner, try Lemon Garlic Butter Baked Cod.

How to Store and Reheat

Refrigerate leftovers promptly in a covered container and use within 3 days. Reheat gently in a skillet with a small splash of water or stock, just until hot; prolonged heating can toughen the shrimp. For the best texture, cook the dish close to serving time rather than fully cooking the shrimp ahead. Freezing the finished dish is not recommended for best texture, as the shrimp and broccoli may soften after thawing.

Nutrition

Approximate nutrition per serving, based on 4 servings: 290 calories, 27g protein, 17g fat, and 9g carbohydrates. Approximate nutrition per 100g: 125 calories, 12g protein, 7g fat, and 4g carbohydrates. Values vary with the ingredients used and the amount of sauce served.

Browned, bite-size chicken thighs sit over fluffy rice with cucumber and tomato, sliced avocado, quick-pickled red onion, feta, hummus, and pita. A honey-harissa-lemon dressing gives the bowls a sweet, tangy drizzle without putting honey in the hot skillet, where it could scorch.

Use a wide pan and leave the chicken undisturbed at first so it browns instead of steams. Marinating is optional, and harissa varies in heat, so taste the dressing before adding the full amount.

Ingredients

• 1 cup uncooked basmati rice (185g)
• 1½ pounds boneless, skinless chicken thighs, cut into even 1-inch pieces (680g)
• 2 tablespoons harissa paste, divided, or less to taste (30g)
• 2 tablespoons honey (40g)
• 2 tablespoons olive oil, divided, plus 1–2 teaspoons for the skillet as needed
• Juice of 1 lemon, about 3 tablespoons
• 2 garlic cloves, minced
• ½ teaspoon ground cumin
• ¾ teaspoon kosher salt, plus more for the rice and toppings as needed
• ½ medium red onion, thinly sliced (55g)
• ¼ cup red wine vinegar
• 1 cup diced cucumber (150g)
• 1 cup diced tomato (180g)
• 1 avocado, sliced
• ½ cup crumbled feta (75g)
• ½ cup hummus (120g)
• 2 pita rounds, cut into wedges (120g)

How to Make Honey Harissa Chicken Bowls

1. Cook the rice: Rinse the rice if desired, then cook according to the package directions. Keep it covered off the heat until assembly; fluff before serving.
2. Quick-pickle the onion: Toss the sliced onion with the red wine vinegar and a pinch of salt in a small bowl. Let stand for 15–20 minutes, then drain lightly.
3. Make the dressing and season the chicken: Whisk the honey, lemon juice, 1 tablespoon olive oil, and 1 teaspoon harissa in a small bowl. Taste and gradually add up to 2 more teaspoons harissa. Set this clean dressing aside. In a separate bowl, toss the chicken with the garlic, cumin, ¾ teaspoon salt, remaining 1 tablespoon olive oil, and up to 1 tablespoon harissa. Cook right away, or cover and refrigerate for 20–30 minutes.
4. Prepare the toppings: Dice the cucumber and tomato, crumble the feta if needed, and cut the pita into wedges. Keep the toppings separate. Slice the avocado close to serving.
5. Sear the chicken: Heat an empty, preferably 12-inch skillet over medium-high heat. Add 1–2 teaspoons oil if needed. Pat excess marinade from the chicken and, when the oil shimmers, add the pieces in a single uncrowded layer. Cook uncovered, leaving the first side undisturbed until browned, then turn and finish cooking. Work in batches if needed, and reduce the heat toward medium if the chicken browns too quickly. Start checking the largest pieces after about 5–6 minutes. Cooking takes about 6–10 minutes per batch, depending on piece size and pan crowding. The chicken should be browned, opaque throughout, and reach 165°F (75°C) in the thickest piece.
6. Finish and assemble: Remove the skillet from the heat and toss the cooked chicken with a little of the clean dressing. Let rest for about 3 minutes. Divide the rice among four shallow bowls. Arrange the chicken, cucumber and tomato, avocado, drained onion, feta, and hummus in visible sections. Drizzle with the remaining dressing to taste and tuck pita wedges along the rims.

How to Get Browned Chicken

A crowded skillet traps moisture, making the chicken steam rather than sear. Pat off excess marinade, wait for the oil to shimmer, and cook in batches if the pieces cannot fit in one layer. Give the first side time to brown before turning it.

Adjusting the Harissa Heat

Harissa can be mild or quite hot depending on the brand. If yours is unfamiliar, use less on the chicken and start the dressing with just 1 teaspoon. Taste the clean dressing before adding more; it is easier to increase the heat than to undo it.

Make-Ahead and Storage

Rice, chicken, pickled onion, and dressing can be prepared ahead. Refrigerate the cooked rice and chicken in airtight containers, separate from the fresh toppings and dressing, and use within 3–4 days. Keep the avocado whole until you are ready to serve.

Reheat the rice and chicken, then assemble the bowls with the cucumber, tomato, avocado, onion, feta, hummus, and dressing. Adding the fresh components after reheating keeps them crisp and cool.

For another chicken-and-rice bowl, try Thai Peanut Chicken Rice Bowls. For a meatless option, see Black Bean and Rice Bowls.

Nutrition

Approximate nutrition per bowl, based on 4 servings: 800 calories, 46g protein, 35g fat, and 77g carbohydrates. Per 100g of assembled bowl: about 150 calories, 9g protein, 7g fat, and 15g carbohydrates. Values vary with ingredient brands, portion sizes, and how much dressing is used.

This cheese pizza has a substantial, rustic almond-flour crust topped with a thin layer of red sauce, melted mozzarella, and parsley. The dough contains egg and olive oil, not the melted cheese used in fathead crust.

Almond-flour dough is more fragile than wheat dough, so shape it on parchment and prebake it before adding the toppings. The crust should look dry and lightly golden before the sauce goes on; that matters more than hitting an exact minute.

Ingredients for Keto Pizza with Almond Flour Crust

• 2 cups fine blanched almond flour (225g)
• 1 large egg
• 1 tablespoon olive oil
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried Italian seasoning
• About 1/3 cup low-carbohydrate pizza sauce (80g)
• 1 1/2 cups shredded mozzarella (170g)
• 1 tablespoon finely chopped fresh parsley

Check the sauce label if carbohydrate content matters to you; brands vary.

How to Make Keto Pizza with Almond Flour Crust

1. Heat the oven: Preheat to 400°F (205°C) with a rack in the middle position. Line a metal baking sheet with parchment paper.
2. Mix the dough: Combine the almond flour, baking powder, salt, garlic powder, and Italian seasoning in a bowl. Add the egg and olive oil and mix until the dough holds together when pressed. If it seems crumbly, press it together rather than kneading it.
3. Shape and dock the crust: Press or roll the dough between two sheets of parchment into an approximately 10-inch round. Keep the center about 1/4 inch thick and make the edge slightly thicker and irregular, without building a tall rim. Remove the top sheet, transfer the crust to the baking sheet on its bottom sheet of parchment, and prick the center with a fork.
4. Prebake: Bake uncovered for 10–12 minutes, starting to check at 9 minutes. The top should look dry and set, and the edge should be lightly golden. Carefully pierce any large bubble that forms and continue baking.
5. Add sauce and cheese: Spread the sauce thinly over the center, leaving the crust edge exposed. Scatter the mozzarella over the sauce, leaving a narrow border of red visible around parts of the cheese.
6. Finish baking: Return the pizza to the oven for about 7–10 minutes, checking after 7 minutes. The cheese should be melted with scattered golden-brown spots, and the edge should be golden, not scorched. Loosely shield the rim with foil if it darkens before the cheese is ready.
7. Rest and serve: Scatter the parsley over the hot pizza. Let it rest for 3–5 minutes so the cheese settles and the crust is easier to cut, then slice into 4–6 wedges.

How to Keep the Center from Getting Soft

Use a thin layer of sauce rather than letting it pool in the center. If adding vegetables that release a lot of water, cook or drain them first and use them sparingly. A heavy layer of wet toppings can soften the prebaked crust.

Is This a Fathead Crust?

No. This crust is made with almond flour, egg, and olive oil; the mozzarella goes on top. Fathead dough mixes melted cheese into the crust and handles differently, so its ingredients and baking times are not interchangeable with these.

Serving, Storing, and Reheating

Serve warm with a leafy green salad, if desired. Crushed red pepper or a little grated Parmesan can be offered at the table.

Refrigerate leftover slices in an airtight container for 3–4 days. Separate stacked slices with parchment if needed to reduce sticking. Reheat in a covered skillet over medium heat for a few minutes, until the base is warm and the cheese melts. Or reheat in a 350°F (175°C) oven for at least 5 minutes, adjusting the time for the number and thickness of the slices.

For a head start, refrigerate the prebaked crust for 1–2 days before topping it. A prebaked crust can also be wrapped and frozen; thaw it before adding the sauce and cheese.

Nutrition

Approximate nutrition per serving, based on 1 of 4 portions: 500 calories, 25g protein, 40g fat, and 15g carbohydrates. Approximate nutrition per 100g: 375 calories, 19g protein, 30g fat, and 11g carbohydrates. Values vary with the sauce and mozzarella used.

These lemon-pepper-seasoned flats and drumettes brown in the air fryer before they meet a warm honey, hot sauce, butter, and lemon glaze. A light coating of cornstarch and baking powder helps the skin brown without creating a breaded crust. Toss the wings with sauce just before serving, then scatter fresh lemon zest over the glossy pile. The glaze will soften the skin over time, so these wings are best served promptly.

Ingredients for Hot Honey Lemon Pepper Wings

Makes 4 appetizer servings. Prep time: 15 minutes. Cook time: 20–25 minutes per air-fryer batch. Total time: about 40 minutes if the wings fit in one batch; allow longer for additional batches.

• 2 pounds chicken wing sections, flats and drumettes (900g)
• 1 tablespoon neutral oil
• 2 teaspoons lemon pepper seasoning
• 2 teaspoons cornstarch
• 1 teaspoon aluminum-free baking powder, not baking soda
• 1/3 cup honey (115g)
• 2 tablespoons hot sauce
• 2 tablespoons unsalted butter (30g)
• 1 small garlic clove, finely minced
• 1 medium lemon, for 1 tablespoon juice and about 2 teaspoons finely grated zest
• Optional: a pinch of crushed red pepper flakes for more heat

Check whether the lemon pepper seasoning contains salt before adding any separately. Hot sauces also vary in saltiness and heat.

How to Make Hot Honey Lemon Pepper Wings

1. Dry and season: Pat the wings thoroughly dry with paper towels. Toss with the oil, then add the lemon pepper, cornstarch, and baking powder. Toss until lightly and evenly coated, with no powdery clumps.
2. Air fry: Preheat the air fryer to 375°F (190°C) if your appliance recommends it. Arrange the wings in a spaced, single layer, working in batches rather than stacking them. Lightly oil the basket if sticking is a concern. Air fry for 10 minutes, flip, then cook for about 10–15 minutes more. Begin checking around 20 minutes, or sooner for small wings or an air fryer that runs hot. Before glazing, the skin should be browned and lightly crisp, and a thick section should reach at least 165°F (75°C) on an instant-read thermometer without touching bone. An unpreheated air fryer may need more time.
3. Warm the glaze: While the wings cook, combine the honey, hot sauce, butter, and garlic in a small saucepan over low heat. Stir until smooth, then let the sauce bubble gently for 2–3 minutes, stirring often. It should lightly coat a spoon but still flow easily. Remove from the heat and stir in the lemon juice and half the zest. Taste before adding the optional pepper flakes.
4. Glaze and serve: Toss the hot wings with enough warm glaze to coat them generously. Pile the separate flats and drumettes on a platter, spoon over more glaze as needed, and scatter the reserved zest on top. Serve promptly.

Browning and Air-Fryer Batch Size

Dry skin and space around each wing let moisture escape so the surfaces brown instead of steam. The thin seasoning coating supports browning without hiding the skin beneath a thick crust. Wait until the wings are browned before adding the honey glaze; saucing them earlier makes it harder for the skin to brown.

The 20–25-minute cooking range applies per batch. Whether 2 pounds fits in one batch depends on the usable area of your air fryer. If the wings look pale at 20 minutes, keep cooking and check both their color and internal temperature before glazing.

Serving and Other Wing Options

Serve the wings hot as an appetizer, or pair them with macaroni and cheese or a crisp side salad for a meal. For a wing without a wet glaze, try these air fryer Cajun dry rub chicken wings. These chipotle honey chicken wings are a separate oven-roasted option.

Make-Ahead, Storage, and Reheating

Season raw wings up to one day ahead and keep them refrigerated. For better make-ahead texture, refrigerate cooked wings without glaze for 1–2 days, then reheat and toss with warm glaze shortly before serving.

Refrigerate leftover cooked wings in an airtight container for up to 4 days. Reheat refrigerated wings in the air fryer for approximately 5–7 minutes, checking that they are thoroughly hot. Already-glazed wings will be stickier and less crisp. Freezing cooked wings for up to 3 months is an option, though the coating may soften after thawing and reheating.

Nutrition

Approximate nutrition per appetizer serving, based on 4 servings: 500 calories, 30g protein, 34g fat, and 27g carbohydrates. Approximate values per 100g of edible finished wings: 300 calories, 18g protein, 20g fat, and 16g carbohydrates. Values vary with wing size, the amount of edible meat, and how much glaze is served.

These oven-baked flats and drumettes have browned skin beneath a thin, glossy sweet chili glaze. Patting the wings dry and spacing them on a rack helps the skin crisp before the sauce goes on. The bottled sweet chili sauce is warmed with soy sauce and lime, then added near the end so its sugar does not spend the full bake in the oven.

A brief return to the oven sets the glaze. Chives, red pepper flakes, and lime wedges finish the platter.

Yield: 4 appetizer servings, about 16–20 wing pieces. Time: 15 minutes prep, 42–48 minutes cooking; about 60–65 minutes total.

Ingredients for Sweet Chili Chicken Wings

• 2 pounds thawed bone-in, skin-on party wings, mixed flats and drumettes (about 900g)
• 2 teaspoons aluminum-free baking powder
• 3/4 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• About 1 teaspoon neutral oil, for greasing the rack
• 1/2 cup bottled sweet chili sauce (about 140g)
• 1 tablespoon soy sauce
• 2 fresh limes, for 1 tablespoon juice and serving wedges
• 1 tablespoon finely chopped chives
• 1/4 teaspoon crushed red pepper flakes, or a light scattering

Use baking powder, not baking soda. Sweet chili sauces vary in sweetness, thickness, and heat, so taste yours before adding extra spice.

How to Make Sweet Chili Chicken Wings

1. Prepare the oven and pan: Preheat the oven to 425°F (220°C). Set an oven-safe wire rack over a rimmed baking sheet and lightly grease the rack with the oil.
2. Dry and season: Pat the thawed wings thoroughly dry with paper towels. Toss with the baking powder, salt, garlic powder, and black pepper until lightly and evenly coated, with no heavy white clumps.
3. Bake until crisp: Arrange the wings in one spaced layer on the rack. Use a second sheet pan and rack if needed rather than crowding them. Bake uncovered for about 40–45 minutes, flipping after roughly 20 minutes. Start checking at 35 minutes. Before saucing, the skin should be deeply golden with crisp edges, and a thermometer inserted into the thickest meat without touching bone should read at least 165°F (75°C). Larger wings may need longer; cooking beyond the safety minimum can make wing meat more tender.
4. Warm the glaze: Near the end of the main bake, combine the sweet chili sauce, soy sauce, and 1 tablespoon lime juice in a small saucepan. Stir over low heat for 2–3 minutes, until glossy and thick enough to lightly coat a spoon but still pourable.
5. Coat and set: Let the cooked wings stand for about 2 minutes. Toss with just enough warm glaze to coat each piece thinly, then return them to the rack. Bake for 2–3 minutes more, watching closely. Remove the wings when the glaze is shiny and tacky, before it blackens.
6. Serve: Arrange the wings loosely on a shallow platter. Scatter the chives and red pepper flakes over them, add the lime wedges alongside, and serve promptly.

How to Keep the Wings Crisp

Thaw the wings before cooking so you can dry the skin thoroughly. Space the pieces on the rack to let moisture escape, and continue the main bake if the skin still looks pale at 40–45 minutes. Once glazed, the wings will soften over time, so serve them soon after the short finishing bake.

When the Sweet Chili Glaze Is Ready

The warmed glaze should cling to a spoon without becoming thick or pasty. Toss the wings with only enough to make a thin coating; excess sauce can pool on the platter and soften the skin. The final oven step sets the glaze, but sugary sauces can darken quickly, so keep it brief.

For more heat, taste the bottled sauce first, then stir 1/2–1 teaspoon sambal oelek into the glaze if needed. For a different sweet-spicy wing option, try these honey sriracha chicken wings.

Storing and Reheating

Refrigerate leftover wings in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven until hot throughout, checking often so the glaze does not darken too much. The coating will be softer than when freshly served. If preparing ahead, keep the cooked wings and glaze separate until shortly before serving when practical.

Nutrition

Approximate per appetizer serving (1/4 of the recipe): 370 calories, 25g protein, 20g fat, and 22g carbohydrates. Approximate per 100g of edible wings and glaze, excluding bones: 245 calories, 17g protein, 13g fat, and 15g carbohydrates. Estimates vary with wing size, edible meat yield, sauce brand, and how much glaze remains on the wings.

Cod fillets bake in one dish with cherry tomatoes, green and dark olives, garlic, lemon, and oregano. As the tomatoes soften and burst, their juices mix with the olive oil to make a light sauce for spooning over the fish. Feta goes on near the end so it stays visible in crumbles and small pieces. Start checking the fish early: thin fillets can finish well before thick ones.

Ingredients

• 4 similarly sized cod or other mild, firm white-fish fillets, fully thawed, about 1½ pounds total (680g)
• 1 pint cherry tomatoes, halved (300g)
• ⅓ cup pitted green olives, halved (55g)
• ⅓ cup pitted Kalamata or other dark olives, halved (55g)
• 2 tablespoons olive oil
• 3 garlic cloves, finely chopped
• 1 small shallot, thinly sliced (40g)
• 1 lemon, for 1 tablespoon juice and wedges to serve
• 1 teaspoon dried oregano
• ¼ teaspoon kosher salt to start, or less if the olives are very salty
• ¼ teaspoon black pepper
• ⅓ cup loosely packed feta, in crumbles and small pieces (50g)

Optional: 1 tablespoon chopped fresh parsley for serving, a pinch of red pepper flakes for mild heat, or 1 tablespoon rinsed capers for extra brininess.

How to Bake the Fish

1. Prepare the dish: Preheat the oven to 400°F (205°C) with a rack in the middle position. Pat the fully thawed fish dry. Use a little of the measured olive oil to lightly oil a 9-by-13-inch rectangular baking dish, then arrange the fillets in one layer without overlapping.
2. Mix the tomatoes and olives: Taste an olive before adding salt. In a bowl, toss the tomatoes, both kinds of olives, shallot, garlic, remaining olive oil, lemon juice, oregano, pepper, and up to ¼ teaspoon salt. Add the red pepper flakes or capers here if using.
3. Fill the dish: Spoon the mixture around and partly over the fillets. Pour any oil and lemon juice left in the bowl over the fish. Keep the fillets separate so they are easy to check and serve.
4. Bake uncovered: Bake for about 15–20 minutes total, beginning to check at 12 minutes, especially for thin fillets. Do not flip or stir the fish. The tomatoes should soften, with some wrinkling or bursting, as the fish turns opaque.
5. Add the feta and finish: When the fish is nearly done, scatter the feta over the dish and bake for another 2–3 minutes, just until warmed. For more distinct pieces, scatter it over the hot dish immediately after baking instead. The thickest part of each fillet should be opaque, separate into moist flakes when gently tested, and reach 145°F (65°C) on an instant-read thermometer. Thicker fillets may need longer than 20 minutes.
6. Serve: Let the dish stand for about 2 minutes. Serve each intact fillet with tomatoes, olives, feta, and a generous spoonful of the cooking juices. Add parsley if using and serve with lemon wedges.

How to Avoid Watery or Dry Fish

Fish that is still partly frozen or wet on the surface can release excess water into the baking dish. Thaw it completely and pat it dry before adding the tomato mixture. Fillet thickness matters more than the clock: check the thickest part of each piece, and remove thinner fillets as soon as they are done rather than waiting for the others.

Serving Ideas

Serve the fish and its tomato juices over rice or couscous, or add crusty bread for soaking up the sauce. A simple green salad also works alongside it.

Storage and Reheating

Cool leftovers and refrigerate in an airtight container for up to 2 days. Reheat gently in a 300°F (150°C) oven for about 5–7 minutes, checking that the fish is heated through without drying out. Alternatively, warm it in a covered pan on the stovetop with a splash of water. Reheated fish may be less tender than freshly baked fish.

The tomatoes, olives, shallot, and garlic can be prepared a day ahead and refrigerated; assemble and bake the fish shortly before serving. Freezing the cooked dish is not recommended because the fish may become watery after thawing.

Nutrition Information

Approximate nutrition per serving, based on 4 servings (one fillet with one-quarter of the tomato, olive, and feta mixture): 310 calories, 34g protein, 16g fat, and 8g carbohydrates. Approximate nutrition per 100g: 100 calories, 11g protein, 5g fat, and 2g carbohydrates. Values vary with the fish, olives, and feta used.

Blended cottage cheese and Greek yogurt make a creamy buffalo sauce that coats the chicken without hiding its shreds. The dip stays pale orange and scoopable, with a light paprika finish instead of a melted-cheese crust.

Start with fully cooked chicken: the short oven bake warms the dip; it does not cook raw poultry. Use a shallow dish and take it out when the center is hot and the edges just begin to bubble.

Ingredients

• 2 cups cooked shredded chicken (about 8 ounces/225g), drained of excess liquid
• 1 cup small-curd cottage cheese (225g)
• ½ cup plain Greek yogurt (120g)
• ⅓ cup buffalo-style hot sauce (80g), or to taste
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ⅛ teaspoon black pepper
• ¼ teaspoon paprika, for finishing
• Crackers and sliced bell peppers, for serving

Rotisserie or leftover chicken works well; remove any skin and bones before shredding. Drain canned chicken thoroughly if using it. Hot sauces vary in heat and salt, so taste the base before adding more sauce. For another way to use cooked chicken, try this Greek yogurt chicken salad.

How to Make Buffalo Chicken Dip

1. Heat the oven: Preheat to 350°F (175°C). Lightly grease a shallow 1- to 1½-quart oven-safe baking dish if sticking is a concern.
2. Blend the cottage cheese: Blend for 30–60 seconds, until the curds are broken down and the cheese is mostly smooth. Do not add the chicken to the blender.
3. Mix the base: In a bowl, stir together the blended cottage cheese, Greek yogurt, hot sauce, garlic powder, onion powder, and black pepper. Taste and adjust the hot sauce if desired. The mixture should be pale orange and thick enough to spoon.
4. Fold in the chicken: Stir in the cooked shredded chicken until coated. Transfer to the baking dish and spread loosely, leaving some natural texture on the surface.
5. Bake uncovered: Start checking at 12 minutes. Bake for about 15–20 minutes total, until the center is hot throughout and the edges are just beginning to bubble. A chilled dip or deeper dish may take longer. Remove it before the edges brown or liquid separates.
6. Finish and serve: Dust lightly with paprika and let stand for about 5 minutes so the dip settles for scooping. Serve warm with crackers and bell pepper strips.

How to Keep the Dip Creamy and Scoopable

Blend only the cottage cheese, then fold in the chicken by hand. This smooths the sauce while keeping the chicken shreds distinct. Skipping the blender is possible, but the base will have more noticeable curds.

Drain the chicken and measure the hot sauce before mixing. Extra moisture can make the dip loose, while baking past the just-bubbling stage can dry the chicken or cause the dairy to separate. The brief rest after baking also helps the dip settle.

What to Serve with Buffalo Chicken Dip

Set crackers and bell pepper strips beside the baking dish for scooping. Celery sticks, carrot sticks, tortilla chips, or pita chips also work; keep the dippers out of the dip so they stay crisp.

Make-Ahead, Storage, and Reheating

To make the dip ahead, mix it, cover, and refrigerate until ready to bake. A chilled mixture may need longer than 20 minutes; check that the center is hot and the edges are just beginning to bubble.

Refrigerate leftovers promptly in an airtight container for 3–4 days. Reheat portions in the microwave in 30-second intervals, stirring between intervals, or warm the dip in a 350°F oven for about 10–15 minutes, until hot in the center. Heat gently to help preserve the creamy texture.

Freezing for up to 2 months is possible, but the dairy may change texture after thawing. Thaw overnight in the refrigerator, reheat gently, and stir if the dip looks uneven.

Nutrition

Approximate nutrition per serving, based on 8 appetizer servings: 80 calories, 13g protein, 2g fat, and 2g carbohydrates. Per 100g: about 100 calories, 16g protein, 2g fat, and 2g carbohydrates. Values vary with the chicken, dairy, and hot sauce used.

Browned salmon cubes, fluffy white rice, and fresh toppings make up these composed bowls. The salmon gets a brief soy-ginger-honey glaze in the skillet, while cucumber, avocado, and a purple cabbage-carrot slaw stay crisp until serving. A separate sriracha mayonnaise drizzle and mixed sesame seeds finish each bowl.

Start the rice first, then prepare the sauces and vegetables while it cooks. The salmon takes only a few minutes in the skillet, so have the glaze ready before the fish goes in. Makes 4 bowls; allow about 20 minutes to prep and 20 minutes to cook.

Ingredients

• 1 1/2 cups dry long-grain white rice (280g)
• Water, as directed for the rice; about 2 1/4 cups for many long-grain varieties
• 1 1/2 lb boneless, skinless salmon, cut into roughly 1-inch cubes (680g)
• 1 tablespoon neutral high-heat oil
• 1/4 cup low-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon finely grated fresh ginger
• 1 small garlic clove, finely grated or minced
• 1/3 cup mayonnaise
• 1 to 2 teaspoons sriracha, plus more to taste
• 2 cups thinly shredded purple cabbage (140g)
• 1 medium carrot, shredded or cut into thin matchsticks (60g)
• 1 medium cucumber, cut into chunky pieces (200g)
• 1 ripe medium avocado, cut into chunks (150g)
• 1 tablespoon mixed black and white sesame seeds

Optional for serving: Lime wedges and extra sriracha. For a gluten-free version, use tamari instead of soy sauce and check product labels.

How to Make Salmon Rice Bowls

1. Cook the rice: Rinse it if desired, then cook in a saucepan or rice cooker according to the package or appliance directions. Keep it covered until assembly.
2. Prepare the sauces and toppings: Whisk the soy sauce, honey, rice vinegar, ginger, and garlic in a small bowl. In a separate bowl, stir the mayonnaise and sriracha until smooth. Shred the cabbage and carrot, cut the cucumber, and keep the toppings separate. Cut the avocado close to serving.
3. Sear the salmon: Pat the cubes dry. Preheat a large, about 12-inch nonstick or well-seasoned skillet over medium-high heat, then add the oil. When it shimmers but does not smoke, add the salmon in one uncrowded layer. Cook uncovered, turning to brown several sides. Begin checking after about 4 minutes; skillet cooking usually takes 6 to 8 minutes, depending on cube size and the pan. If necessary, sear in batches and return all the salmon to the skillet for glazing.
4. Glaze briefly: When the salmon is nearly cooked, reduce the heat to medium-low. Add the soy-honey mixture and toss gently for 30 to 60 seconds, until it looks glossy and clings to the cubes. Check the thickest piece: it should be opaque and flake when gently pressed. For a conservative food-safety endpoint, cook it to 145°F (65°C), using an instant-read thermometer where practical. If it needs more time, continue cooking gently rather than simmering it in the glaze over high heat.
5. Assemble the bowls: Divide the rice among four bowls. Group the salmon near the center, then arrange the cucumber, avocado, and cabbage-carrot slaw in separate sections, leaving some rice visible.
6. Finish: Drizzle the sriracha mayonnaise over the bowls and scatter with sesame seeds. Serve promptly, with lime wedges or extra sriracha if desired.

How to Keep the Salmon Browned and Tender

Dry fish and space in the skillet matter more than a rigid cooking time. Wet or crowded cubes release moisture and steam instead of developing browned patches. If they will not fit in one layer, sear them in batches.

The honey glaze goes in only when the salmon is nearly done. Lowering the heat and tossing briefly lets it coat the fish without scorching. Because smaller cubes cook faster, check the thickest piece early rather than relying on the clock alone.

Make-Ahead and Leftovers

For make-ahead bowls, refrigerate the cooked rice and salmon promptly in separate airtight containers. Keep the slaw, cucumber, and creamy sauce apart from the warm components; cut the avocado close to serving.

Reheat the rice with a small splash of water. Warm the salmon separately and briefly to limit drying, or serve it cold if preferred. Add the fresh toppings, sauce, and sesame seeds afterward. Freezing fully assembled bowls is not recommended because the vegetables and creamy sauce lose quality.

More Bowl and Seafood Dinners

For another rice-based dinner, try Ground Beef Philly Cheesesteak Bowls. For another seafood option, see High-Protein Honey Garlic Shrimp.

Nutrition

Approximate nutrition per serving, based on 1 of 4 bowls: 910 calories, 43g protein, 48g fat, and 76g carbohydrates. Approximate values per 100g: 160 calories, 8g protein, 8g fat, and 13g carbohydrates. Values vary with ingredient brands, cooked rice yield, and portion size.

Seared chicken pieces simmer briefly in marinara, then bake under mozzarella and Parmesan until the sauce bubbles around the skillet and the cheese melts. This Chicken Parmesan casserole has no breading, pasta, or vegetable base; it stays saucy and is served directly from the pan.

Browning the chicken and warming the sauce before baking give the casserole a short oven finish. Cut the chicken into even pieces and check its temperature rather than relying on bake time alone, especially if you use a smaller skillet or sear in batches.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into uniform bite-size pieces (680g)
• 1 tablespoon olive oil
• 1 teaspoon fine salt, or to taste
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 3 garlic cloves, minced
• 24 ounces marinara sauce, about 3 cups (680g)
• 1 1/2 cups shredded low-moisture mozzarella, preferably freshly shredded (170g)
• 1/3 cup finely grated Parmesan, plus more for serving if desired (30g)
• 2 tablespoons chopped fresh parsley

For mild heat, add 1/4 teaspoon red pepper flakes with the garlic. A thick marinara helps the sauce stay glossy rather than soupy.

How to Make Chicken Parmesan Casserole

1. Preheat and season: Heat the oven to 375°F (190°C). Season the chicken evenly with the salt, pepper, and Italian seasoning.
2. Brown the chicken: Heat the olive oil in a 10- to 12-inch oven-safe skillet over medium-high heat. Add the chicken in a mostly single layer and turn it as it browns, about 6–8 minutes total. Work in batches if needed so moisture can escape and the pieces brown instead of steam. The chicken does not need to be fully cooked yet.
3. Warm the sauce: Reduce the heat to medium. Add the garlic and stir briefly until fragrant, without letting it brown. Stir in the marinara and cook for 2–3 minutes, until the sauce is steaming around the edges.
4. Add the cheese: Turn off the heat. Scatter the mozzarella over the chicken, leaving some sauce visible around the edge, then sprinkle the Parmesan on top.
5. Bake: Transfer the uncovered skillet to the oven. Begin checking after 10 minutes; baking usually takes about 10–15 minutes. The sauce should bubble at the edges, and the cheese should be fully melted with a few light golden spots. Check several of the largest chicken pieces with an instant-read thermometer; they must reach 165°F (75°C).
6. Rest and serve: Scatter the parsley over the cheese. Let the casserole rest for 5 minutes so the bubbling sauce settles, then serve from the skillet.

Check that both the skillet and its handle are oven-safe before baking. Skillet size and how hot the sauce is when it goes into the oven can change the bake time; remove the casserole once the chicken is cooked through rather than leaving it in for extra browning.

How to Keep the Sauce from Turning Watery

Use the listed amount of marinara without adding water. If you add vegetables, cook them first until their released liquid evaporates, or drain them before adding them to the skillet. Without a pasta or vegetable base to absorb sauce, this casserole should be spoonable and saucy, not soupy.

Using Cooked Chicken Instead

For a shortcut, replace the raw chicken with about 4 cups cooked, chopped or shredded chicken. Warm it in the marinara on the stovetop, add the cheeses, and bake just until the topping melts and the casserole is hot throughout. The oven finish will be shorter, and the chicken will be softer without the freshly seared flavor.

Serving and Storage

Serve with a green salad or roasted vegetables. Pasta, rice, or garlic bread can go alongside the skillet for anyone who wants a starch.

Cool leftovers promptly and refrigerate in an airtight container for 3–4 days. Reheat individual portions in short microwave intervals until hot. For a larger portion, cover and warm in a 350°F (175°C) oven until heated through; prolonged reheating can dry out the chicken.

Leftovers can be frozen in an airtight, freezer-safe container, though the sauce and cheese may change texture after thawing.

For another baked chicken dinner, try Chicken Alfredo Bake with Broccoli. For a different chicken dinner, see these High-Protein Chicken Enchilada Bowls.

Nutrition

Approximate nutrition per serving, based on 1/6 of the casserole: 330 calories, 36g protein, 15g fat, and 12g carbohydrates. Approximate nutrition per 100g: 130 calories, 14g protein, 6g fat, and 5g carbohydrates. Values vary with the marinara and cheese used.

Short pasta shells and crumbled beef are coated in a glossy, orange-red taco sauce, then finished with melted cheddar, fresh jalapeño, and cilantro. Blended cottage cheese makes the tomato sauce creamy without a separate thickening step.

Cook the pasta separately and drain it while it still has a slight bite; it will soften a little more in the sauce. Stir in the cottage cheese off heat to keep the sauce even, and serve the jalapeño at the table if diners prefer different heat levels.

Makes 6 servings. Prep time: 15 minutes. Cook time: about 25 minutes. Total time: about 40 minutes.

Ingredients for High-Protein Taco Pasta

• 12 ounces short pasta shells (340g)
• 1 tablespoon olive oil
• 1 pound lean ground beef (450g)
• 1 small yellow onion, finely chopped (about 100g)
• 2 garlic cloves, minced
• 1-ounce packet mild taco seasoning, or about 2 tablespoons
• 2 tablespoons tomato paste
• 1 can (14.5 ounces) diced tomatoes, preferably no-salt-added, with juices
• 1/2 cup low-sodium beef broth, plus more as needed
• 1 cup cottage cheese (225g)
• 1 1/2 cups shredded cheddar or cheddar-Monterey Jack blend, divided (170g)
• 1 small fresh jalapeño, thinly sliced, or to taste
• 2 tablespoons chopped fresh cilantro
• Kosher salt, for the pasta water and final seasoning

How to Make High-Protein Taco Pasta

1. Cook the pasta: Bring a large pot of well-salted water to a boil. Cook the shells until just al dente, checking 1–2 minutes before the shortest time on the package. Drain, reserving a little pasta water if desired.
2. Brown the beef: While the pasta cooks, heat a 12-inch skillet over medium-high heat. Add the oil and beef, breaking the meat into small crumbles. Cook for 5–7 minutes, until browned and no longer pink. Drain excess fat if more than a small amount collects in the pan.
3. Cook the aromatics: Reduce the heat to medium. Add the onion and cook for 3–4 minutes, until softened. Stir in the garlic, taco seasoning, and tomato paste; cook briefly, until fragrant.
4. Simmer the sauce: Add the diced tomatoes and 1/2 cup broth, scraping up the browned bits. Simmer uncovered over medium-low to medium heat for 5–7 minutes, stirring occasionally. The sauce should thicken slightly but remain loose enough to coat the pasta.
5. Add the cottage cheese: Blend the cottage cheese until smooth. Remove the skillet from the heat, then stir it into the beef and tomato sauce until evenly combined.
6. Fold in the pasta: Add the drained shells and 1 cup of the shredded cheese. Fold gently until coated. If the sauce seems stiff, add a splash of broth or reserved pasta water; the pasta should look glossy and remain spoonable.
7. Melt the cheese and serve: Scatter the remaining cheese over the pasta. Cover and warm over low heat for 2–3 minutes, just until the cheese melts in soft patches. Top with jalapeño slices and cilantro. Let stand for about 2 minutes, then serve from the skillet or transfer to a shallow serving dish.

Why Cook the Pasta Separately?

Cooking the shells in their own pot makes it easier to stop at al dente. Pasta continues to absorb liquid after it joins the warm sauce, so shells that are already soft can become too tender. Check gluten-free pasta early if using it; it may soften quickly after mixing.

How to Keep the Sauce Creamy

Blend the cottage cheese until no curds remain, and stir it into the sauce only after taking the skillet off active heat. Boiling the sauce after adding it can make the texture uneven. If the finished pasta needs more warming, use low heat briefly.

Adjusting the Heat and Meat

Plain diced tomatoes and mild taco seasoning keep the base gentler. Add jalapeño rounds to individual portions, or offer them alongside hot sauce at the table. Add the cilantro just before serving.

Lean ground turkey or chicken can replace the beef in the same amount; cook it until browned and no longer pink.

Storing and Reheating Leftovers

Cool leftovers and refrigerate in an airtight container for up to 4 days. The pasta absorbs sauce as it sits, so add a small splash of broth when reheating. Microwave individual portions in short intervals, stirring between them, or warm a larger batch gently on the stovetop.

For another taco-seasoned beef dinner, try Ground Beef Taco Casserole with Tortilla Chips. For a baked beef-and-pasta dinner, see Million Dollar Spaghetti Casserole with Beef.

Nutrition (Approximate)

Per serving (1/6 of the recipe): about 560 calories, 33g protein, 21g fat, and 50g carbohydrates. Per 100g: about 180 calories, 11g protein, 7g fat, and 16g carbohydrates. Values vary with the beef, cottage cheese, shredded cheese, taco seasoning, and finished portion size.